Buttermilk Drop Biscuits Recipe
This practically foolproof recipe makes the most golden, buttery, and fluffy biscuits in less than 30 minutes. Buttermilk drop biscuits are perfect to enjoy as a savory, carb-y side dish with a smear of butter or any of your favorite spreads!
Servings: 10 - 12 biscuits
Calories: 193kcal
Ingredients
- 2 cups all-purpose flour sifted
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 ¼ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup cold butter + 3 tablespoons of melted butter for tops
- 1 cup buttermilk or whole milk
Instructions
- Preheat the oven to 425°F and set out a large baking sheet lined with parchment paper.
- Set out a mixing bowl. Sift the flour, then measure and level it. Combine the dry ingredients in the bowl. Mix well.
- Using a cheese grater, shave the cold stick of butter into the dry ingredients. Gently mix the shaved butter into the flour.
- Add the buttermilk and gently mix to create a lumpy dough.
- Scoop 3 tablespoon portions of biscuit dough out and dollop them on the baking sheet, 2 inches apart.
- Bake for 12 to 15 minutes until golden around the edges.
- Meanwhile melt 3 tablespoons of butter. The moment the biscuits come out of the oven, brush the butter over the top of the biscuits. Serve warm.
Video
Notes
Optional Add-Ins –
½ cup shredded cheese
1 tablespoon fresh chopped herbs – any variety
½ teaspoon ground spices, like cinnamon, cayenne, or any variety
¼ teaspoon garlic powder or onion powder Leftovers - Homemade biscuits are tastiest when served fresh and hot from the oven. However, they will keep well for up to 1-2 days in an airtight container at room temperature or 2-3 days in the fridge. To Freeze - Let them cool completely before wrapping each drop biscuit individually in a layer of plastic wrap or aluminum foil. Transfer all of the biscuits to a freezer-safe ziploc bag, and freeze for up to 3 months. Thaw them at room temperature for 30 minutes or so. To Reheat - Wrap each biscuit in a slightly damp paper towel, and microwave for 10-20 seconds at 50% power. This will create a softer texture, outside and inside the biscuit. For a more crisp outside and chewy inside you'll want to reheat the biscuits in the oven. Loosely wrap the biscuits in one big section of aluminum foil, and place on a baking sheet. Bake at 350° for 5-10 minutes, until warm. Open the packet to uncover the biscuits and bake for another few minutes for an even crispier outside.
½ cup shredded cheese
1 tablespoon fresh chopped herbs – any variety
½ teaspoon ground spices, like cinnamon, cayenne, or any variety
¼ teaspoon garlic powder or onion powder Leftovers - Homemade biscuits are tastiest when served fresh and hot from the oven. However, they will keep well for up to 1-2 days in an airtight container at room temperature or 2-3 days in the fridge. To Freeze - Let them cool completely before wrapping each drop biscuit individually in a layer of plastic wrap or aluminum foil. Transfer all of the biscuits to a freezer-safe ziploc bag, and freeze for up to 3 months. Thaw them at room temperature for 30 minutes or so. To Reheat - Wrap each biscuit in a slightly damp paper towel, and microwave for 10-20 seconds at 50% power. This will create a softer texture, outside and inside the biscuit. For a more crisp outside and chewy inside you'll want to reheat the biscuits in the oven. Loosely wrap the biscuits in one big section of aluminum foil, and place on a baking sheet. Bake at 350° for 5-10 minutes, until warm. Open the packet to uncover the biscuits and bake for another few minutes for an even crispier outside.
Nutrition
Serving: 1pc | Calories: 193kcal | Carbohydrates: 22g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 418mg | Potassium: 183mg | Fiber: 1g | Sugar: 2g | Vitamin A: 323IU | Calcium: 86mg | Iron: 1mg